RECIPE INGREDIENTS
(4-6 servings)
1 liter of whole milk
100g of round rice (bomba type or similar)
100g of sugar (adjust to your taste)
1 cinnamon stick
The peel of 1 lemon (without the white part)
The peel of 1 orange (optional, for more aroma)
1 vanilla pod or a few drops of vanilla essence (optional)
A pinch of salt
Ground cinnamon for decoration
PREPARATION OF THE CREAMY RICE PUDDING RECIPE
In a large pot, pour the milk and add the cinnamon stick, lemon and orange peels, and vanilla pod (if using).
Heat over medium-low heat until piping hot, but not boiling. Let it steep for 5-10 minutes and remove from heat.
Wash the rice under cold water to remove some of the starch. This helps prevent it from clumping together.
Remove the peels and cinnamon stick from the milk.
Reheat the milk over medium-low heat and add the rice. Stir well to prevent it from sticking to the bottom.
Cook the rice for about 35-40 minutes, stirring constantly, especially towards the end.
When the rice is tender and the mixture begins to thicken, add the sugar and a pinch of salt. Mix well so that the sugar dissolves.
Cook for about 5 more minutes, stirring. If you prefer it creamier, you can add a little cream (50-100 ml) at this stage.
Remove the pot from the heat and let the rice pudding rest for a few minutes.
Pour it into individual containers or a large dish.
Sprinkle with ground cinnamon and let cool to room temperature before putting it in the refrigerator.
💡 FINAL TIPS
The trick to getting it creamy is to stir often and cook over low heat. Patience is key.
If it thickens too much when cooling, you can add a little hot milk and mix.
